Wednesday, May 2, 2012

Trout Saratoga

So what to do with all that trout? Trout Saratoga, of course! It's simple, flavorful and probably just tastes better since you know it's fresh. From bottom of the lake to dinner table in less than a day! I don't think you can say that of store-bought fish.

The only downfall? The bones. I hate fish bones. My parents can attest to this, as I used to complain about them during our many meals of fish. I've toughened up since then a bit, but still don't like bones. Is this just me or do others have an intense aversion to fish bones?

Other than that, it's a meal worth making.

1 (4 pound) whole trout, cleaned (We did like 4 small trout, and thanks for cleaning the fish, Dad!)
Salt and pepper to taste
1 (28 ounce) can diced tomatoes
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
1 clove garlic, minced (I added more like 3 cloves)
1/2 cup white wine (plus a glass or two for yourself)
1 lemon, cut into wedges
4 sprigs fresh parsley

Preheat oven to 400 degrees F (205 degrees C). Lightly oil a 9x13 inch baking dish. Season the trout inside and out with salt and pepper to taste, and place in baking dish. 

In a large bowl, combine tomatoes, olive oil, 2 tablespoons chopped parsley, and minced garlic. Spread evenly over the fish. 

Bake for 35 minutes, or until fish flakes easily. Baste during baking with wine. Serve garnished with lemon wedges and parsley sprigs. 

P.S. Last night, my Dad told me that fishing is in my genes - my ancestors fished off the coast of Norway in Stapnes for over 500 years. Plus, apparently women in the family often bring home the bacon (or fish in this case!) - my Great Aunt Tilda was apparently a force to be reckoned with when equipped with a fishing pole! 

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